Pie Pastry :Sift flour, salt, and sugar into a large bowl.Add cold butter to flour mixture, use pastry cutter or fork to mix butter gently into mixture. Try not to over mix.Chill dough in fridge overnight.Pie Filling :Roll dough onto a floured surface, use glass or cookie cutter to cut 2 inch in diameter circles.Mix blueberries, lemon, water, vanilla, and corn starch in a bowl.Spoon a small amount of blueberries into the centre of 5-6 pie shells.Use lemon juice or water to lightly coat the outer perimeter of the pie rounds.Cover the blueberries with the other remaining 5-6 pie rounds. Use a fork to press sides of pastry together.Bake on parchment paper lined baking tray for 15 minutes at 350°F.Let cool completely after removing from oven. Add small scoops of ice cream in between two miniature blueberry pies.Enjoy!

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Pie pastry: 1 1/4 cups (310 ml) all purpose flour 1/2 teaspoon (2,5 ml) salt 1/2 cup (125 ml) butter 2 tablespoons (30 ml) sugar 3 tablespoons (45 ml) cold water Pie filling : 1/2 cup (125 ml) blueberries 1/2 teaspoon (2,5 ml) lemon juice 1/2 teaspoon (2,5 ml) vanilla extract 1 tablespoon (15 ml) water 1/2 teaspoon (2,5 ml) cornstarch 2 pints (1 L) OAT & MILL Vanilla Bean Dairy Free